New York-Style Crumb Cake

Ingredients

• 2.5 cups all purpose flour 
• 0.8 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 cup brown sugar dark packed ()
• 2 large eggs 
• 1.5 tablespoons ground cinnamon 
• 0.5 teaspoon salt 
• 1.3 cups cup heavy whipping cream sour
• 1.5 cups sugar 
• 0.8 cup butter unsalted room temperature ()
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• whisk
• baking pan
• hand mixer
• spatula

Directions

1. Mix both sugars, cinnamon, andsalt in medium bowl and whisk to blend.
2. Add warm melted butter and stir to blend.
3. Add flour and toss with fork until moistclumps form (topping mixture will lookslightly wet). Set aside.
4. Position rack in center of ovenand preheat to 350°F. Butter 13 x 9 x 2-inchglass baking dish. Sift flour, baking soda,baking powder, and salt into medium bowl.Using electric mixer, beat room-temperaturebutter in large bowl until smooth.
5. Add sugarand beat until light and fluffy.
6. Add eggs 1 ata time, beating until well blended after eachaddition.
7. Add sour cream and vanilla extractand beat just until blended.
8. Add flourmixture in 3 additions, beating just untilincorporated after each addition.
9. Transfercake batter to prepared baking dish; spreadbatter evenly with rubber spatula or offsetspatula. Squeeze small handfuls of toppingtogether to form small clumps. Drop toppingclumps evenly over cake batter, coveringcompletely (topping will be thick).
10. Bake cake until tester inserted intocenter comes out clean and topping is deepgolden brown and slightly crisp, about 1hour. Cool cake in dish on rack at least 30minutes. DO AHEAD: Can be made 1 dayahead. Cool completely. Cover and let standat room temperature.
11. Cut cake into squares and serve slightlywarm or at room temperature.
12. Per serving: 668.3 kcal calories,
13. 6 % calories from fat, 30.9 g fat,
14. 6 g saturated fat,
15. 7 mg cholesterol,
16. 1 g carbohydrates,
17. 1 g total sugars,
18. 7 g net carbohydrates,
19. Bon Appétit